Alive and Cooking

Creamed Chicken Agnolotti

Send to a friend send to a friend! print print recipe


(Serves 4-6)
500g fresh pasta (refer to recipe “Saffron & Poppy Seed Fettucine” from week 6)
1 chicken breast fillet
1 tsp crushed garlic
1 cup purple basil
1 egg
1 anchovy
12 capers
50ml milk

Purple Basil Sauce
(Using a stick mixer, blend ingredients)
1 cup purple basil
50ml balsamic vinegar
50ml extra virgin olive oil


Place the chicken, garlic, basil, egg, anchovy, and capers into the blender and blend until smooth.

Lightly flour the bench and roll the pasta out as thin as you can. Using a pastry cutter, cut into circles (10cm diameter).

Brush the pasta circles with milk and place 1 tsp of mixture on towards one side. Fold over, squeeze out air and crimp with a fork to seal.
Pop pasta into salted, boiling water for 5-6 minutes.

Serve with a good drizzle of the basil sauce.

Creamed Chicken Agnolotti